#2 can crushed pineapple
2 pkgs. lemon Jello
1 can Carnation milk
1/2 c. water
1 1/4 c. white sugar
1 tbsp. lemon juice

Take #2 can of crushed pineapple, add 1/2 cup water and bring to boil. Dissolve 2 packages lemon Jello in. Then mix in 1 1/4 cups white sugar. Let thicken in ice box. Whip one can of Carnation milk (that has chilled in icebox overnight) until as thick as whipping cream. Add 1 tablespoon lemon juice, and whip in thickened Jello mixture. Put in baked pie shell and chill in ice box, 1 hour before eating. (Must be kept in ice box at all times). To fancy pie up, put on top, these little chocolate pieces that cookies are decorated with. Makes 3 (8 inch) pies.